5 thoughts on “Where can I learn steamed buns better?”

  1. The breakfast bun industry has been hot in the past two years. Following the small half of the domestic buns in the coastal regions, bun brands such as Barbie buns and Ganqi food have sprung up in various mainland bun breakfast brands in recent years.

    among the most brands in Anhui, Henan, Hubei, Shandong and other places, because the place is located in the Central Plains, and the main development of Barbie Bun and Gan’s food is concentrated in coastal areas such as Zhejiang and Shanghai, Jiangsu; in the Central Plains There is no strong brand that can be like Barbie steamed buns and sweet food, so he wants to be the buns of the Central Plains region in the Central Plains.

    In such an environment, it has also promoted a group of industries such as buns and other breakfast training. The taste and store operation model are similar, and buns are gradually forming a dining culture and dining experience like McDonald’s KFC.

    It is located in Zhengzhou, belongs to the Central Plains region. It is the place where each bun brand is competing. I also have an accidental opportunity to contact the bun breakfast industry. I saw this development prospect in the future. So I visited a Cantonese master who had been a bun and had nearly two decades through a friend, and learned more than 10 bun production methods.

    The method of making two more popular meat buns for you;

    , sauce bag

    1, ingredients preparation: pig’s hind legs 10 pounds of meat (fatty and lean ratio of about 2: 8), 6 catties of dried beans, 6 kg of beef, 1 catties (cut section), 0.15 catties of ginger, 2.5 catties of green onion;

    2, meat Add small fires such as braised meat, salt, and old soy sauce for 3 hours, and then remove them. The lean meat is cut into a 12x12mm or diced, and the fat is cut into 6x6mm small, and the fat is lean separately.豆干切成5X5mm的小丁,榨菜泡水1个小时捞出控水;rnrn3、配料准备:味精100g、鸡粉100g、白糖200g、十三香40g、甜面酱500g、 230g of pillar sauce, 100g of seafood sauce, 100g of pork ribs sauce, and set aside;

    4, stir -fry:

    ① Pour green onion oil in the pot and pour the ginger and green onions. Stir -fry; ② Add cut tofu and fry until the dry incision of the beans is discolored;

    ③ add fat diced and fry until the meat is oily; Color;

    ⑤ Add thin meat diced for a while;

    ⑥ pour in prepared ingredients and keep frying;
    n ⑦ Put in mustard Ding is stir-fry for 3-5 minutes;

    ⑧ potato raw flour 100g and add an appropriate amount of water and pour it into the pot and stir fry evenly.

    The frying and frying!

    5. If you are in the pot, you can use it to cool, and you can use it;

    . Fresh meat bag

    1, ingredients preparation: fat 4 Back, lean meat 6 pounds, fatty meat twisted into mud -shaped, lean meat twisted into small particles.

    2, 5 pounds of green onions, split and chopped with 1 pound of green onion oil and mix well to prevent the green onion from coming out of the green onion (it is best not to have green onions, too much onion leaves, and the filling is easy to have bitterness).

    3, stuffing: 100 grams of salt, 150 grams of monosodium glutamate, 150 grams of chicken essence, 25 grams of thirteen incense, 25 grams of spiced powder, 50 grams of old soy sauce, 300 grams of Donggu Yipin, 50 grams of rice wine, 50 grams of rice wine , 50 grams of pepper, 750 grams of ginger, 1 catties of sesame oil, 5 eggs, and stir well.

    4, stirring meat filling in a direction, adding 3 pounds of cooling broth in portions until the water is completely stirred into the stuffing until the meat filling;

    5, pour on the green onion, mix well (note: use it with your hand and copy it well, you can not stir to prevent the green onion from getting out of water);
    6, put the stuffed stuffing in the refrigerator for 1-2, 1-2, In hour, it helps to solidify the fat in the meat filling so that the bun stuffing out of the wrap can be held.

    7. In order to increase the taste, you can mix two pounds of fruit corn kernels. It can be effectively removed to eat (it is best not to add in summer, because the hot corn grains are easy to ferment and deteriorate the taste).

    Moly listed practice here because of time and length, because the region is different, the tastes of diners will be different. According to their own regional environment and taste habits, choose and change the deployment and deployment Suitable for your products. I wish you a method that suits you as soon as possible. I wish you a success!

  2. Of course, you have to find a more formal place in Chengdu. At present, the catering industry is also the most popular industry. See how many Sichuan restaurants in the country now know. Sichuan cuisine, authentic place is Chengdu. It is recommended to learn from a regular school to learn from the school so that we can learn comprehensive. To learn technology, the school’s hardware return facilities must be excellent to answer. Only when there are too many operations, you can make it clever, and you can learn natural technology.
    The focus is on the teaching mode. There are not many practical courses. The technical school focuses on multi -hand practice, and theoretical knowledge must be kept up. If you only talk about theoretical knowledge every day, you can’t learn anything. The best thing is the combination of practice and theory. It is good to go to the field inspection.
    This chef suggests studying at regular schools so that we can learn comprehensive. To learn technology, the school’s hardware facilities must be too good. Only when there are more operations, you can make it clever, and you can learn natural technology. The focus is on the teaching mode. There are not many practical courses. The technical school focuses on multi -hand practice, and theoretical knowledge must be kept up. If you only talk about theoretical knowledge every day, you can’t learn anything. The best thing is the combination of practice and theory. It is the best to go to the field inspection. You can learn more.

  3. Baozi is an ancient Han noodle pasta. It is said that it was invented by Zhuge Liang during the Three Kingdoms period (more than 1800 years ago). Buns are generally made of flour. The size is different according to the size of the filling. The smallest ones can be called Xiaolongbao.

    It -primary noodles, filling materials, strict production methods, and the grasp of the operation details have a great noodle cooking skills to ensure the fresh fragrance of each bun. In the early winter season, a bun’s belly suddenly felt that life was fulfilled, and then the busy life would also think of the thin skin buns with fleshy juice, and still couldn’t help swallowing saliva. 1. The principle of bun fermentation? At present, the fermented buns we see use the method of yeast fermentation regardless of that method. Of course, there is also a food additive “baking powder”. Their effects are the same, producing carbon dioxide to expand the dough. When yeil, water and flour are mixed, the enzymes in the flour decompose starch into sugar. After eating sugar, yeast will grow up, and it will be split to a certain extent. Carbon dioxide and alcohol will be produced during the division. The produced carbon dioxide is locked by the gluten mesh, so that the dough is fermented and quickly swells. 2. Why do you need to put sugar in making buns? What is the role of sugar? Since yeast requires sugar to provide nutrients to reproduce, we provide an appropriate amount of sugar to make up for the lack of sugar in the flour. This process can accelerate this process, which can make the yeast grow more active and softer the steamed buns. 3. Why do you need to add a “baking powder” and the role of baking powder?

    This baking powder is a commonly used additive made by buns. His role is similar to yeast. It is just a chemical additive. “Bozier powder” will spend chemical reactions after the water encounters water to produce carbon dioxide. Since it is a chemical additive, why do we use it? Because in the production of buns, yeast, as a fungus, is left and right by temperature, humidity, oxygen content, and nutritional components, there will be uncertain factors. All we need to add this additive to make the production of the production of buns constant. Due to yeil, there is unstable factors.

    If food is an art, the bun can be regarded as an artistic ultimate, not only the ingenious appearance, but also delicate taste, rich soup, delicious taste and love. ! This is a very test -testing food! From fermentation -kneading -filling -filling, different styles, you can make you breakfast. Don’t tell me that you will include “buns”! Learn to hold these can be held!

    icon bun

    Main ingredients: 6
    n
    Cuchical materials: 10 grams of flour, 100 ml of water, 5 ml of oil, 1 raw onion

    n
    1. Pour the oil into the pan and brush it well, heat it with small and medium heat, and then put the buns evenly and empty the gap;

    2, flour and clear water, mix into flour water, raw shallots to wash the roots to wash Cut into green onions after cleaning;

    3, pour the flour water mixed in the pan in the pan, and finally sprinkle with a little green onion at the top of the bun. Crispy can turn off;

    purple potato milk yellow bag


    Purple potato puree 100 grams, water or milk 30 ~ 50 grams (determined according to the water content of purple potato), 3 grams of yeast powder

    1, cut peeled purple potatoes into thick slices and steam, remove out Put it into a pot and crush it into purple potato puree;

    2, put the flour and yeast into the purple potato puree, add water and a soft and hard dough one by one, ferment in a warm place; r

    mo milk yellow filling:

    On required raw materials: 3 egg yolk, 30 grams of butter, flour (low gluten, medium tendon can be) 30 grams, 60 grams of sugar, 15 milk powder 15, 15 milk powder 15 60 grams of grams, milk

    The method

    1. Put the egg yolk in the bowl in a bowl and crushes into egg yolk mud with a spoon; Heat the heat and turn off the heat, put the butter in the pot to melt it;

    3, then add the sieved flour, fry the flour and turn off the flavor after the fire;

    4, put in egg yolk mud, milk powder, and then mix in milk paste;

    5, put in white sugar, and then open a small fire to put the white sugar and the yolk paste just now the egg yolk paste Stir well and stir -fry into a dry group to turn off the heat, and the milk filling is ready;

    6, put the well -made milk and yellow stuffing, rub it into small balls, easy to wrap the milk yellow yellow yellow, which is easy Bags, milk yellow stuffing can be kept for more freezing at a time, and it can be used when it is used;

    milk yellow bag:

    1. It will be sent to twice it twice Take it out of the big dough. If the dough is very soft, you can put some dry flour and rub the dough into a not soft or hard dough in a pot and cover it in a warm place. Put it for 15 minutes. Fluffy and delicious;

    2, knead the sent dough and divide it into 15 copies on average;

    3, flatten the small dough into thick slices (report various buns to roll skin leather leather leather leather leather Don’t be as thin as the skin of the dumplings. After steaming, the skin is not fluffy and soft) wrap it in the milk yellow filling;

    4, tighten the skin with the tiger’s mouth up, and put it down on the chopping board to sort it into a slightly slight The taller circles, which will not be flattened by steaming;

    5. Put all the wrapped milk yellow babies into the steamed steamer in the steamed drawer and cover the pot. Buns’s hair), if the weather is very hot, only 15 minutes at room temperature;

    6, steaming for 20 minutes after boiling in the middle of the fire;

    Chicken juice Raw frying bag

  4. You don’t need to learn anymore. After searching at home at home, you can follow this content step by step. The buns made by your insurance are very delicious.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top
Scroll to Top